Claire Corlett

Fish Food, Fish Tanks, and More
8,000 YEAR-OLD BARBECUE STYLE – Ancient Inca Food in Peru!

8,000 YEAR-OLD BARBECUE STYLE – Ancient Inca Food in Peru!


– Hey everyone, hope you’re
having an amazing day, it’s Mark Wiens. I’m in the Andes Mountains of Peru, about an hour drive outside of Cusco. It is absolutely, stunningly beautiful. Today we have a once in
a lifetime experience, we’re on our way to a local community, a Quechua community, and
they are going to prepare an entire Pachamanca feast. And a Pachamanca feast
is a variety of meats and vegetables and root
crops all grown locally, which are are cooked in
a traditional Peruvian pre-Columbian earthenware oven. We’re gonna see the entire
process from start to finish and then of course, we’re
gonna eat the amazing food. But we just stopped, we’re on our way, we’re almost there but we
stopped at this gorgeous lake. The views are just spectacular. But we’re almost to the village to being with the Pachamanca. (joyful instrumental music) Just cannot even comprehend the views, the natural scenery, the beauty, the freshness of the air. Okay (speaking in foreign language). – Quechua, Quechua.
– Quechua. (speaking in foreign language) Here we go, five more
kilometers to the village. And we are at a high elevation here, it’s 37, 3700 meters I believe. So you don’t wanna, you don’t wanna jog too
fast at this elevation. (joyful instrumental music) Hello.
– Hi Mark. – [Mark] Jane. – Yes, pleasure to meet you.
– Hi. Nice to meet you. – Hello, pleasure to meet you, I’m Janet. Hi, how are you? How’s the baby? Did he fall asleep?
– Baby is sleeping, yeah. (speaking in foreign language) – Thank you. – Micah.
– Micah. Thank you. Oh, their herbs. (singing in foreign language) Awesome. Walking into the house in the village. (singing in foreign language) Awesome. Oh, wonderful. Oh, there’s Ying back there. (speaking in foreign language) In Quechua, (speaking in foreign
language) is that correct? That’s how you say thank you in Quechua. Okay, so here’s the situation. The Pachamanca, which
is the earthenware oven, it’s heating already with stones that they collected from the river, smooth stones, the right stones. Wood is going below and
then they’ve dug out kind of a pit in the earth as well. But they had to preheat it because it takes a long time to heat. It feels really warm and really nice. But in the meantime, because they wanted to show
us the process of how they do, how they build the fire, which is crucial, which is important to a Pachamanca. In a different location
they’re gonna show us how to create this
entire earthenware oven, baking, deliciousness, they’re gonna show us that separately, so that’s gonna, but then we’re really gonna cook here that’s already heating
because it takes so long to heat all those stones. But you said they can grow 40 different types of potatoes here. – In this town.
– In this town, in this village.
– In this village. Yeah.
– Wow. It’s a local home, it’s
kind of a courtyard, beautiful grass, the ingredients
for the Pachamanca are out, the potatoes, fava
beans, sweet potato, corn the choclo corn, that is huge, like giant ears of corn, and then the variety of meats
are marinating, and cheese. – Sheep, lamb.
– Sheep, cool. – [Janet] This is alpaca meat. – [Mark] Alpaca meat. – [Janet] This is pork. – Oh my gosh.
– And chicken. – And they’ve already been pre-marinated in a combination of orange juice, aji amarillo, which is the yellow chilies, so important in Peru, there’s garlic, there’s, what else did I miss. Oh, and then you can see on the top and you can even smell that, the huacatay, which is also known as Peruvian mint. Kind of coriander, kind
of minty taste to it, and that’s just sprinkled on
top of the marinade at the end. So that’s all gonna go
into the Pachamanca. Okay, so the Pachamanca
that we’re gonna cook on is right here and that’s
the one that’s heating. But then right next to it that’s where she’s gonna
us the process of how they did this one first because it will take a long time. (speaking in foreign language) And then first she set
up kind of a lean two, almost like a Stonehenge structure with those three stones. And now they’re pilling up
stones in a circular formation. Wow. It’s so awesome to see them do this. It’s the knowledge, the cooking
that’s been passed down, everything from the land. Especially like with odd stones. In minutes they have the skill, they have created this structure, which is turning into kind
of like the stone leaning in, but these are all just odd
stones that they’re using and they’re just fitting
them perfectly, that’s like. Yeah, I wouldn’t be able to
do that, that’s for sure. I gotta, I’m getting a little excited, I’m out of breath. (Mark laughs)
(gentle instrumental music) In like 10 minutes they
built this entire structure, only rocks, that goes all the way, it’s a dome, it’s a half dome. That’s incredible, that
would of taken me like, I bet I could try and make that all day and it still wouldn’t have, I still wouldn’t be able to do it and now they’re adding fire in there. But that’s just the demonstration
of the Inca architecture and the design, the skills. What’s cool is that that post and lintel that acts as the doorway to feed the fire into the structure, incredible. And this one is way, way
further along on its way, on its heating, heating journey. Comin’ in with some herbs. Yes. They’re getting ready to load it. (speaking in foreign language) – [Man] Yes, Julio. – Now they are removing the stones but kind of delicately. You don’t wanna touch those stone because when they fill, when they put all the
ingredients in the Pachamanca it’s gonna be like a layering
process with the stones. (speaking in foreign language) Then they’re gonna put
the potatoes on first. (potatoes sizzling)
(speaking in foreign language) Pretty cool, flaming hot,
still in with the metal. (speaking in foreign language) – [Woman] Alpaca. – Alpaca.
– Alpaca, yeah. (hot stones sizzling) (speaking in foreign language) – Has to be one of the
coolest cooking methods I’ve ever seen in my life. Just standing in the fumes, in the hiss of those stones. The meat juices, I
definitely got splattered by a little meat juice and I’m loving it. It’s unbelievable how they are doing this. Oh wow, those aromas of the meat as they sizzle on the stone. (speaking in foreign language) (gentle instrumental music) The strategy, the knowledge
of all the ingredients, the stacking and just doing it so fast to keep that heat, because you can’t waste
time when you do that, when you take out the fire,
when you load the stones, you have no time to waste because every moment the rocks
start to lose their heat. They said one hour for it to cook. That was one of the most amazing displays of human culinary genius that I have, I’ve ever seen. We’re moving over to the other side, here, where they’re also gonna
prepare another dish while the Pachamanca cooks. And what’s the name of this dish? Those are the freeze-dried ones. – This is moraya.
– Moraya. – [Janet] Moraya. So we are going to do
(speaking in foreign language). – Very cool. (speaking in foreign language) This is the process for the, these freeze-dried potatoes. – The name of that is moraya. – Moraya. – The process for getting the moraya is on the months of June and July, that are the driest months for us and the coldest as well. They will expose the potatoes
during the day on a field and it will be exposed
to very high temperatures under the sunlight. And by night the temperature
goes under zero degrees. So the potatoes will be exposed to this. – So like, hot sun and then very cold, freezing temperatures.
– Very cold. – [Mark] And that’s what naturally, naturally freeze-dries these potatoes. – And then, then after three to four days of exposing the potato we get the chuno. Chuno is the natural freezed
potato with the skin on it. – [Mark] Okay. – So what they will do
is that they will peel some of these potatoes with their feet, like stepping on it. They will remove the skin and then they will put it into some bags, like that material that is up on the roof. And when they put it on the bags they take it to the river water that is very cold and they leave it under the river water
for about three weeks. And after three weeks they
can collect the moraya. – [Mark] And they look like this. – [Janet] And from moraya. – [Mark] What a process. – [Janet] You can get,
this is what we use. – [Mark] What a process. – [Janet] For doing this. – The genius of the preservation of these freeze-dried potatoes that can last up for four years. So in times of less food, in times of weather change, they still have freeze-dried potatoes. That’s an amazing
process, a genius process, and then they’re gonna make
a soup out of these potatoes. And then a little bit of oil and then garlic and onions are going in. (pot sizzling) (speaking in foreign language) Yeah, whoa. Now they’re peeling the
potatoes for the soup, these are fresh potatoes. They’re so fast at peeling
potatoes, so skilled. Yeah, all you hear is like a, the whoosh of the knife just
whizzing around that potato in like, five seconds per potato. (speaking in foreign language) (Janet distantly chattering) They added in the carrots, they added in the fresh potatoes, those are simmering away in the water and they’re about to add in
the freeze-dried potatoes which they made into a powder
and then dissolved into water. – [Janet] (mumbles) the extra water. – And then finally she
just added in the moraya which was dissolved in water. It’s almost like a
porridge, it’s so thick. Wow, that’s gonna be hearty, that’s gonna be warming. The soup is almost ready, the Pachamanca still needs
about 30 more minutes, so we’re gonna go see the small farms, some of the vegetables
where they grow right out, I think right on the
outskirts of the house there. (joyful instrumental music) He’s just showing us his small garden with some of the vegetables, with some of the daily necessities of the vegetables that grow, the herbs right outside of his house. This is my first time to see
quinoa plant, the purple. Purple buds, very cool. And then right down below
there that’s the huacatay, which is so important for so many things. And that’s the main herb that they use to stuff cuy before it’s roasted, it gives such an amazing fragrance. (joyful instrumental music) Exactly one hour, it is ready. It is time, this is the
moment we’ve been waiting for. (speaking in foreign language) You could smell the meat immediately through that steam, you can smell the meat now. Oh, and the fava beans are
just wrapped in there as well. Oh, the cheese. (speaking in foreign language) And those fava beans are first. Oh, I wanna bathe in it. I wanna bathe in the Pachamanca. Oh, oh, oh. Oh, that aroma has to
have healing properties. (speaking in foreign language) Now the rocks are coming off, I believe the next layer is the meats. (speaking in foreign language) (gentle instrumental music) And just as they worked as
team to prepare the Pachamanca, to load the Pachamanca, they’re working, such
teamwork to unload it. The meat is out. They’re onto the potatoes and
the corn, the bottom layer. (speaking in foreign language) That is just, wow. I’m so excited from the food that, definitely my heart rate
is way above normal. Just, the elevation, you gotta be, you gotta be careful here how excited you get about food. Seriously, that’s not even a joke. Okay, and all the food is
transported over onto the table. So, it was on this same table
in its raw form an hour ago, now it’s in pure Pachamanca roasted glory. (gentle instrumental music) That meat is the definition
of charred, roasted, hot stone roasted, the seer. It smells so incredibly good. Now they’re chopping up the meat. (chatter in foreign language) (gentle instrumental music) Whoa. (Janet mumbles) Oh sure, thank you. Wow, we are ready. First we’re gonna eat they soup, they dished out the soup
and she grated, she, chopped in some herb in
there at the final stages. It has a really like
sticky texture now too. Look at that texture,
it’s almost like, gummy. (Mark deeply exhales) Oh, that’s amazing. You can feel the warmth just going into your soul immediately. It’s thick like a gravy. Pieces of pumpkin in there. That is amazing. Oh, that’s so good. Best potato soup ever. What’s also an honor
for me, an honor for us, is that they are sitting
down to eat with us. So we’re all eating as a
family, as a community. We cannot say thank you or express like, the love and the
thankfulness we have for them taking their entire day
to prepare this for us, but then also sitting down to eat with us is, this is awesome. – [Man] No, I wanna save it for. (speaking in foreign language) – So they’re gonna leave all the food here and then we will take our
plates and just pile them high with the main ingredients
of the Pachamanca. (joyful instrumental music)
(speaking in foreign language) – I’m way to excited. I’m like, almost shaking. Look at the, look at the color
of that sweet potato, man. – This is whole one. (speaking in foreign language) – Gonna kinda get a variety of all the different types of potatoes, there’s at least 3 potatoes. Oh man, that could add up fast. The corn goes on. This one is the alpaca, I’ll take a, oh there’s marrow in there, I’ll take a bone chunk of the alpaca. Okay, this one is the
chicken I believe, the wing. Is the mutton, I think the
mutton mixed with the pork. This could be, this
sure looks like mutton. Sweet potato, two different types. Ah, two different types of sweet potato. Two different types of sweet potato. Wow, your starches add up really fast. Finally some fava beans, put them over on this, this side. And then a couple chunks of cheese. Okay, think that is a gorgeous,
beautiful Pachamanca plate. A bit of, whoa, whoa. Careful of the balance
of these benches, okay. The colors like, everything
perfectly charred, everything perfectly fired, roasted. Of all this plate I have
to begin with that alpaca, and I got the bone in,
chunky, there’s even marrow, alpaca marrow in there. Oh, oh wow. Like the beauty of the Pachamanca is the smokey, charredness of it. It’s tender. And that marinade. Are you eating alpaca right now, dude? – My first time to ever have alpaca. You can taste that Peruvian black mint. And the charred, that
is a thing of beauty. (speaking in foreign language) – Yes, Julio’s the man. I have to take another
bite, I’m gonna get the. Oh, that alpaca. Yeah you really can taste that
huacatay just coming through. It’s an herb that’s not that strong but it penetrates through anything. And the way like, some
of the pieces of the meat are more crunchy ’cause they were like, that was probably the
part touched the rock. But the inside remains moist. I’m gonna hold some of
that alpaca in my mouth and take a bite of the sweet potato. Because Jane was explaining to me that it’s also very common to
kinda take a bite of something and then mix it together
with another ingredient, but mix it together in your mouth. That way you chew, that
way they mix together. I saved a little alpaca. Dude, like. The sweet potato, that skin actually because it’s kinda leathery and crunchy, and then the inside is sweet and dry. Wow. Oh, mixing with the
alpaca is wonderful too. Like the potatoes are not
marinated in anything. It’s just that stone scorch and just the quality of the potatoes is, it’s unparalleled in the world. Okay. I’m gonna move on, let’s try another meat. I think it’s chicken wing time. Pachamanca chicken wing. (Mark gleefully sniggers) Whoa, yeah. Chicken is incredible. They go in that same marinade, the orange juice, the lemon juice, the huacatay, the huacatay, the. Oh, the aji amarillo is in there too, the yellow chilies, in that marinade. It’s cheese time. (joyful instrumental music) I do, at least I did. That cheese is amazing. Look, it’s the type of
cheese that kinda like, you feel that texture in your teeth. You can kinda hear it
like (imitates chewing), kinda like screech on
your teeth, it’s so good. What would be a good
accompaniment to the cheese? What would chase well? I think there is a piece of corn down here in this mountain of Pachamanca. The corn, the corn is milky, silky and like, it’s not even starchy. It’s really good and really smokey too. Okay, next up this must be the, I think this one is the mutton. And you can see how
that marinade has just, it’s just coating it still. (joyful instrumental music) This is almost like
dehydrated to the point where it’s almost like dried
meat, really flavorful. From the bubbly, crispiness of that skin, this one has to be pork. Look at that. (meat crunching) Oh yeah. Oh yeah. That’s the familiar pork skin, but that is like, the crunchiest, charred
pork skin, it’s so good. The beauty of Pachamanca
is the crunchy meats. The crunchy meats are unbelievable. I think potato time, this potato. Oh, purple skin and purple on the outside and then white on the inside. This potatoes very starchy, really good. You can taste the earth, you can taste the land, the mountain in this potato. (speaking in foreign language) Means delicious in Quechua. No but–
– The fava beans are so fresh. It’s like, man. – Oh, they’re so good because they’re, again they are like smokey but steamed. Okay, we have a, it’s more potatoes, some
more, everything to eat. I’m gonna try this next potato, look at that char. Wow, but like what I love
the most about the potato is the potato skin, to me
that’s where the flavor is. Okay, I’m moving back in
to my nugget of alpaca. Oh, alpaca is so good. It’s amazingly lean. And like. Like just slightly gamey. But because of that marinade maybe that even takes
away some of the gaminess. It’s just delicious tasting. It’s time to eat the bone marrow, the alpaca bone marrow. Look at that. Oh, the alpaca bone marrow. – Julio, awesome, Julio’s gone already. – Yes, cheers.
– Cheers. (speaking in foreign language) (gentle instrumental music) – Oh, wow. (speaking in foreign language) It’s butter. I got a little bone shard. But that’s so rich. That, that’s when you
can taste the alpaca. – We’re gonna smell.
– Yay. – Ah, oh that tea and that Pachamanca. What a stunning meal. That is not a light meal, that’s a fulfilling, hearty, nutritious, a meal from the land. And that was the most
amazing cooking demonstration of culture and genius technique, it was, that was truly, truly
incredible to see and to eat. They’re gonna quickly
show us after lunch now how they traditionally take the wool and then make it into thread and then weave their
traditional clothes and cloth. It’s an amazing art
and an amazing process. And this is part of how Jane
empowers this Quechua community and preserves their culture. So you can see they even
sell some of their products. We’ll take a look afterwards, but we’re gonna have a chance to see them make their
thread and the weaving. There’s four types of wool, alpaca. – [Janet] Yes. We have llama.
– Sheep. Llama.
– This is llama, you can touch it, this is sheep. – Sheep.
– She said one more. (speaking in foreign language) – [Mark] Alpaca. – [Janet] Alpaca, lamb, alpaca and sheep. (speaking in foreign language) Now she’s going to prepare– – Natural soup from that root and that’s gonna be
used to clean the wool. (people distantly chattering) (speaking in foreign language) Wow. – [Janet] Working on the spindle. Filling up the (speaks
in foreign language), it’s time for the next step. – She makes it look easy but I can guarantee it’s not that easy. (woman laughs) – [Janet] Now, she has water. – Now I’m gonna hold these and just– – Together with ch’illka
is the name of this leaves. (speaking in foreign language) Colpa is it’s name. So when they add the
colpa look what happens. – Whoa. (speaking in foreign language) Everything natural,
everything different colors. The orange, there’s green, there’s like, everything is natural. – This is the cochineal. It is alive. This cochineal is alive. – So the most unique dye is the reds, the different reds, which
comes from this cactus, which is grown in lower elevation and then it’s, it’s
actually not the cactus but it’s these little
beetles that eat the cactus. – [Janet] Look what she does.
– [Mark] Wow. What? Wow. – [Janet] Do you want
to do it in your hand? – [Mark] Wow. – [Man] Make a different shade. (gentle instrumental music) – Wow, absolutely genius. All natural, just mixing in stones and ashes and pigments. I won’t even begin to explain everything that she went over in
the last 15, 30 minutes. The main points is that the knitting and creating threads and
dying them it’s been a huge, huge part of their culture
ever since the Inca times, for hundreds and hundreds of years. Everything has a meaning, what’s amazing is that Quechua, which is the language, it previously had no written language, it was only verbal. So
at the times of the Inca it was only a verbal, spoken language. And so things were depicted as pictures and then even every single design is a, is a depiction of a time, of a event, of a place, of a mood, of a many, many different
things, important things. Such an art, it’s such a, it takes some serious, serious skill. (joyful instrumental music) And I really shoulda
gotten this hat before at the beginning of today so I could wear it throughout the day. I’m loving this hat. And this is the products that they make, all the different knits,
which are very traditional, are another part of the way the community earns a better living, earns money, and through Jane and what she does. (exhales deeply) Oh, that little walk down
here, that little jog. Before I end one more thing
I have to share with you is that there was
evidence of a Pachamanca, the remains of a Pachamanca from over 8000 years ago. So, I’m sure little has
changed in the entire process, in the cooking, in the ingredients used in a Pachamanca. An Andes Mountains Pachamanca is literally an 8000 year old tradition. This was an unbelievable
learning experience that which I am so honored, so grateful to have had. I wanna
say a big thank you to Jane for arranging this entire experience, for arranging this entire day and for Julio and his family
for graciously welcoming us, for accepting us and for sharing with us. If you haven’t already watched this entire Peru food and travel series, I’ll have a link in the
description box as well where you can watch the entire series. Oh, Peru is such a diverse, a mega diverse country, with elevation and ecosystems and landscapes and things to eat. So it’s been amazing, it’s been a once in a lifetime, it’s been such a memorable
learning experience traveling around Peru and eating, and I’ll have all the videos
in the description box below if you haven’t watched them
all, you can check them out. And I wanna say a big thank
you for watching this video. Please remember to give it a
thumbs up if you enjoyed it, leave a comment below,
I’d love to hear from you. And, if you are not already subscribed, click subscribe now and also
click the little bell icon so that you get notified at
the next video that I publish. Goodbye from the Andes. I’m gonna try to suck in as much fresh air as
possible before I leave. And I’ll see you on the next video, thanks again for watching.

33 comments on “8,000 YEAR-OLD BARBECUE STYLE – Ancient Inca Food in Peru!

  1. Tmre, como he sufrido al ver este video, saber como es el sabor de todo eso y no poder comerlo ha sido una tortura.

  2. My family also speaks Quechua. I grew up hearing them speak the language. We also had pachamancas here in the states. But you got to experience it in the mother land. Thank you for sharing your experiences with us! Many blessings to you and your family. 🙏🏽

  3. 25:50 why the dude next to him smile and get amused? Somethings not right, have to peel the potato but he just bit it, LMAO!!!

  4. One of the best youtube video ever seen. Mark great work man 👍. Saludos desde USA a Peru hermanos, que bonita cultura

  5. More Joel yet again! He's such a fantastic guy I'm happy to see he's a regular now on camera. Of course I love you too, Mark!

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